Everyone Will Love These Homemade Pecan Pie Crust Cookies! Pie Crust is for so much for than just making pies. These cookies are the perfect example. You either love pecan pie or you don’t. A lot of people feel like it’s just too sweet. It is, afterall, 80% sugar so yea, it’s pretty sweet.
Do You Know Why Everyone Will Love These Homemade Pecan Pie Crust Cookies?
Are you team pecan pie or no? Well here is why this cookie is a win win for both pecan pie fans as well as the nay sayers. In this version of pecan pie there is more crust to offset the sickenly sweet pecan pie sugary filling. The balance is just right of flaky, buttery crust and nutty sweet pecan filling. Unless you actually have something against pecans (which is a totally different conversation all together) then you WILL love this perfect sized treat!
The size of this Pecan Pie Crust Cookie is just right. It means you don’t have to choose just one piece of pie for dessert. You can sample lots of things when they come bitesized! I’m telling you THAT is one reason why everyone will love these homemade pecan pie crust cookies for sure.
You can make these with a store bought crust but honestly they are so much better with a homemade buttery crust and I can point you in the direction of the best recipe. Try this Pie Crust recipe! Just plan ahead and make the crust the day before you want to make these cookies. I also like to use a biscuit cutter so all of the rounds are the same size. You can try this Biscuit Cutter from Amazon if you don’t own one you can use a glass. Anything that is going to give you the size of the bottom of your cupcake tin.
What do you say, ready to give them a try? Let’s do it.
I know everyone will love these pecan pie crust cookies. Let me know if you make them and how this recipe worked out for you!
Pecan Pie Crust Cookies
Ingredients
- 1 9" pie crust (store bought is fine but homemade is better, check out my recipe for pie crust at www.sharonmyideas.com/sweet-treat-ideas/
- 1 stick unsalted butter
- ⅓ cup (67g) brown sugar
- 1 cup chopped pecans
- 1 pinch salt
- 1 egg, beaten
- 3 oz melting chocolate or caramel (optional)
Instructions
- roll out pie crust to ¼" thick, cut 48 rounds with a medium buscuit cutter or a medium glass, these shoud be about the size as the bottom of a cupcake tin
- lay the rounds on a cookie sheet, poke with a fork twice and chill for 30 min
- while dough is chilling, make filling – in a saucepan on the stove melt butter, brown sugar and a pinch of salt, bring to a boil and boil until frothy (this should only take 1-2 minutes) remove from heat and stir in chopped pecans, set aside to cool
- preheat oven to 350°, spray a cupcake tin with cooking spray
- spread the rounds out just a little to make a small valley, add 1 heaping teaspoon of filling to the center and top with another piece of dough, using a fork seal the edges and put in a cupcake tin
- brush the tops with beaten egg, bake for 20 minutes
- remove from cupcake tin and place on a papertowel lined cooling rack to cool and drain a little
- drizzle with melted chocolate or caramel if desired
